This is my hubby's favorite snack and I wanted to surprise him after a long day's work, so when I spotted the recipe from My Mind Patch, I decided to give this recipe a shot. Reading through the recipe seemed quite easy, just that it needed quite some time for proofing (100mins in total). I did the QQ Glutinous Pancake and replaced with my own creation of peanut filing. I felt challenging with swirling the batter all over the pan and not able to spread round the wall of the pan. For the 3rd pc of pancake, my batter was just enough on the centre of the pan and I felt it was much easier to fold half. Overall, it was a great experience for my 1st try.
This snack is best to be consumed warm.
(Refer to My Mind Patch Recipe for pictorial directions)
Modified Recipe (only yield 3 pcs thin pancakes)
Ingredients
100g warm water (half hot water & half room temperature water)
30g sugar
1/2 tsp instant dry yeast
80g milk (room temperature)
1 egg (room temperature)
1/2 tsp vanilla essence
Pinch of salt
120g plain flour
10g glutinous rice flour
1/4 tsp baking soda
1 tsp water
50g ground peanut
20g fine sugar (adjust accordingly to your preference)
Butter (just enough to mix peanut & sugar)
30g sugar
1/2 tsp instant dry yeast
80g milk (room temperature)
1 egg (room temperature)
1/2 tsp vanilla essence
Pinch of salt
120g plain flour
10g glutinous rice flour
1/4 tsp baking soda
1 tsp water
50g ground peanut
20g fine sugar (adjust accordingly to your preference)
Butter (just enough to mix peanut & sugar)
Directions
1. Pour warm water into a container and add sugar (stir). Sprinkle yeast over the warm water and let the mixture stand for about 5 mins to activate the yeast.
2. Add milk, egg and vanilla essence to the yeast mixture. Mix well.
3. Add in plain flour, glutinous flour and salt in 3 additions to the mixture in (2). Mix well into a smooth batter and cover with food wrap. Let the batter proof for about 90 mins till quantity double.
4. Mix the baking soda with 1 tsp of water, and add it to the batter in (3) after proofing. Mix well. Let the mixture stand for about 5 mins while you warm up the pan.
5. Heat up the Happycall double pan (or other non stick pan) in medium low heat and apply a coat of oil to it.
6. When the pan is hot, pour in the batter. Swirl the pan a few rounds to give an even spread round the pan.
7. Close and lock the pan to cook the pancake for about 12-15 mins. Lower the heat to lowest after 5 mins.
Shift the pan every 2-3 mins to ensure even heating. (The pancake is cooked when the edge pull away from the wall of the pan).
8. When the pancake is cooked, spread peanut mixture over half the pancake surface.
9. Fold the pancake into half with the help of wooden ladle.
10. Cut the pancake and serve warm.
2. Add milk, egg and vanilla essence to the yeast mixture. Mix well.
3. Add in plain flour, glutinous flour and salt in 3 additions to the mixture in (2). Mix well into a smooth batter and cover with food wrap. Let the batter proof for about 90 mins till quantity double.
4. Mix the baking soda with 1 tsp of water, and add it to the batter in (3) after proofing. Mix well. Let the mixture stand for about 5 mins while you warm up the pan.
5. Heat up the Happycall double pan (or other non stick pan) in medium low heat and apply a coat of oil to it.
6. When the pan is hot, pour in the batter. Swirl the pan a few rounds to give an even spread round the pan.
7. Close and lock the pan to cook the pancake for about 12-15 mins. Lower the heat to lowest after 5 mins.
Shift the pan every 2-3 mins to ensure even heating. (The pancake is cooked when the edge pull away from the wall of the pan).
8. When the pancake is cooked, spread peanut mixture over half the pancake surface.
9. Fold the pancake into half with the help of wooden ladle.
10. Cut the pancake and serve warm.
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